Form in to patties and place on waxed paper coated with panko bread crumbs. Cover with waxed paper. Let rest in the refrigerator for at least 30 minutes. Overnight is not a problem.

Heat oil if you are frying, either pan or deep fryer, to 350 F. Cover with a light coating of fresh panko bread crumbs, flip over and do the same to the other side. Fry until lightly golden. Drain on paper towels. Serve with lemon, tartare sauce, Hollandaise, or seafood sauce or even without if that is how you like them.

2 or 3 Bay leaves
1 tsp. or more Thyme
1 tsp. or more Marjoram
1 tsp. or more ground black pepper
6 whole black peppercorns
1 tsp. Cayenne powder
6 Cups Water
In a large pot wash and rinse peas well. Add water to the peas to 2 inches deep in the pot, about 6 cups. Add vegetables. Add spices. Add ham bone or ham hocks. If using ham hocks reserve the diced ham. Bring to boil, then cover and reduce heat to simmer.
Stir frequently to prevent sticking and burning.
Simmer until peas are mush. Remove ham bone or ham hocks and set in bowl to cool. If using ham hocks add the reserved diced ham.
Strip the bones of meat, then dice or shred it. Return meat to the pot.
Cover and continue simmering until thickened.
Total time is 3 to 4 hours.
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Barbeque Sauce

1 med to large onion, coarse chop (at least 2 cups)
½ cup oil, (I like corn or olive)
16 oz tomato sauce
8 oz tomato paste
1 c water
½ cup brown sugar
½ cup lemon juice
6 tbls. Worcestershire sauce
4 tbls. prepared mustard
½ t. or more ground pepper
several dashes of hickory smoke flavoring
In a large sauce pan, cook onions in oil until tender. Add in the rest of the ingredients, sminner 1 hour, add water as needed to maintain desired thickness.
I like to prepare the sauce early, then dip the meat pieces in it, before during and after cooking.
Rachel Maddow – Millionaire Cocktail
This is fun stuff. Be sure to go to Rachel’s blog (link above) to watch the video and her most interesting discussion
This recipe makes two drinks, so set your glassware accordingly.
Ingredients:
— 4 oz of bourbon
— 1.5 oz Grand Marnier
— 1 oz grenadine — get the good stuff or you can make it yourself with pomegranate juice and sugar
— 1 oz lemon juice
— 0.5 oz pastis
— egg white (!)
One egg white is enough for two drinks, which is why this is a two-drink recipe.
When you’re making an egg white drink, it’s helpful to first shake everything without ice (it’s called a dry shake) so you get enough egg white agitation to get a good foam.
Then add ice and shake again.
Pour. Get the nice eggwhite foam.
Then garnish with some nutmeg.
Kimchichigae – Kimchi stew
to be completed soon
Anchovy Butter – Jacques Pépin

In soup pot, cook bacon to light brown. Add onions, celery and sauté until the onion is starting to go translucent; add garlic and continue cooking a minute or two longer. Add Old Bay, lemon pepper and Worchester Sauce and mix well with the vegetables. Add all other ingredients except for the crab. Simmer until the potatoes and carrots are soft, about 30 minutes. Stir in the crab, cook for another 10 minutes.